Lifestyle Whatcha cooking?

[NiteProwleR]

Been crisping it up in a CI. Gamechanger.

 

[MountainMedic]

Try it with quick pickled cabbage

 

[NiteProwleR]

What's pickled cabbage, precious?

 

[MountainMedic]

Well, it's sourkraut if you go ham, but I like it still a little crunchy

 

[Rambo John J]

Try it with quick pickled cabbage

What's pickled cabbage, precious?

semi fermented?
Like Escabeche ?

 

[NiteProwleR]

I need a recipe, boys. I gotta have a cabbage ready to be spickled!

 

[MountainMedic]

I need a recipe, boys. I gotta have a cabbage ready to be spickled!

I just shred some and put in a Tupperware with vinegar, salt, and for something like this a little sugar for a couple hours.
Same with cucumber slices..
I put them in this thing called "salad"

 

[Mutant]

Pulled a poke last weekendView attachment 149228View attachment 149229View attachment 149230View attachment 149231View attachment 149233

 

[Mutant]

Cheesesteak last night!

 

[MountainMedic]

No cheese whiz, I'm out!

 

[Mutant]

No cheese whiz, I'm out!

Whiz is fucking garbage! Sharp provolone is king!

 

[MountainMedic]

 

[Rambo John J]

I just shred some and put in a Tupperware with vinegar, salt, and for something like this a little sugar for a couple hours.
Same with cucumber slices..
I put them in this thing called "salad"

You can run stuff like that for days, some people like it that way. More probiotics and different flavor when it runs longer.
I do like crispy though.

 

[Papi Chingon]

Italian sammies with Kew Pie mayo! Prosciutto, Genoa salami, pepperoni, provolone, olive oil and vinegar from the garden Lettuce, tomato, onion!

View attachment 149210

That's my kind of sammich.

 

[mysticmac]

Dinner: Pork fried rice.


I made enough for the rest of the week.

 

[MountainMedic]

I do like crispy though.

I can't stand mushy cabbage, the whole reason you use cabbage is for the texture contrasting with what you're putting it on.

I've tried hard to like sourkraut but I just can't get past the texture. It's like a mushy pickle, just ain't right.

 

[NiteProwleR]

When I make cold slaw and it starts "setting" I add more cabbage and carrots for crisp freshness.


View: https://youtube.com/shorts/HwouAPVURXk?feature=shared

 

[MountainMedic]

When I make cold slaw and it starts "setting" I add more cabbage and carrots for crisp freshness.


View: https://youtube.com/shorts/HwouAPVURXk?feature=shared

Its like guacamole, it's one of the last things I make.

 

[Rambo John J]

I can't stand mushy cabbage, the whole reason you use cabbage is for the texture contrasting with what you're putting it on.

I've tried hard to like sourkraut but I just can't get past the texture. It's like a mushy pickle, just ain't right.

I used to be like that, still am at heart

Buy my lady is fermenting shit for months the last 5 years or so, and it is pretty good.

Fermented salsa
Fermented hot sauce
Fermented Cabbage
Fermented Escabeche (carrot Jalapeño jicama onion garlic)
shitloads of other crazy stuff, I eventually gave into the madness and just started eating the stuff

 

[MountainMedic]

I used to be like that, still am at heart

Buy my lady is fermenting shit for months the last 5 years or so, and it is pretty good.

Fermented salsa
Fermented hot sauce
Fermented Cabbage
Fermented Escabeche (carrot Jalapeño jicama onion garlic)
shitloads of other crazy stuff, I eventually gave into the madness and just started eating the stuff

Your gut must be healthy as fuck!

 

[NiteProwleR]

I used to be like that, still am at heart

Buy my lady is fermenting shit for months the last 5 years or so, and it is pretty good.

Fermented salsa
Fermented hot sauce
Fermented Cabbage
Fermented Escabeche (carrot Jalapeño jicama onion garlic)
shitloads of other crazy stuff, I eventually gave into the madness and just started eating the stuff

 

[Rambo John J]

Your gut must be healthy as fuck!

I also drink spirits so that probably kills some of it off so probably a wash

 

[MountainMedic]

I also drink spirits so that probably kills some of it off so probably a wash

You keep fighting the good fight!

 

[Rambo John J]

Yes and No
She cooks way too often, it is some sort of addiction to creating stuff.
Sourdough crackers tonight, smelled up the house. I can't wait until the cooking is over so I can crank up some fans and get rid of the smell.
We give away probably half the stuff she cooks, maybe that is what she likes. Maybe because we have no kids.?!.

Anyways some of the fermented hot sauces are unreal, you guys would love them. Pepper, onion, Garlic, pineapple(or peach or other), vinegar, salt, water, etc...(or some variation of those) then ferment for a week or few days or few weeks in a Jar...then blend and put in a jar in the fridge.(will keep for many months due to the fermentation thingies protecting it or something) Can be super hot or mild but the flavor is great if the combo is good. Easy as F.

 

[MountainMedic]

Yes and No
She cooks way too often, it is some sort of addiction to creating stuff.
Sourdough crackers tonight, smelled up the house. I can't wait until the cooking is over so I can crank up some fans and get rid of the smell.
We give away probably half the stuff she cooks, maybe that is what she likes. Maybe because we have no kids.?!.

Anyways some of the fermented hot sauces are unreal, you guys would love them. Pepper, onion, Garlic, pineapple(or peach or other), vinegar, salt, water, etc...(or some variation of those) then ferment for a week or few days or few weeks in a Jar...then blend and put in a jar in the fridge.(will keep for many months due to the fermentation thingies protecting it or something) Can be super hot or mild but the flavor is great if the combo is good. Easy as F.

I actually have a fancy fermentation jar I've never even used (Smiff style!). Literally still in the box.
I'll give this a try at some point.
She roasting any of the ingredients first or just raw?